# Ingredient List:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 cup frozen peas
06 - 1 red bell pepper, diced
→ Rice & Dairy
07 - 1 cup long-grain white rice, rinsed
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1½ cups shredded cheddar cheese, divided
→ Seasonings
11 - 2 tbsp olive oil
12 - 1 tsp salt, divided
13 - ½ tsp ground black pepper, divided
14 - ½ tsp dried thyme
15 - ½ tsp smoked paprika (optional)
# How to Make:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with half the salt and pepper, then sauté for 4 to 5 minutes until lightly browned but not fully cooked. Remove and set aside.
02 - In the same pot, add onion, carrot, and bell pepper; cook for 3 to 4 minutes until softened. Add garlic and cook one additional minute.
03 - Stir in rice, dried thyme, and smoked paprika. Cook for one minute, stirring to coat rice evenly with oil and spices.
04 - Return chicken to the pot. Pour in chicken broth and whole milk. Add remaining salt and pepper, stirring well while scraping any browned bits from the pan.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once or twice, until rice is tender and liquid is mostly absorbed.
06 - Stir in frozen peas and 1 cup shredded cheddar. Cover and cook for 5 minutes until cheese melts and peas are heated through.
07 - Sprinkle remaining ½ cup cheddar over top, cover for 2 minutes until melted, then serve hot.
